Fried sole | Van Houten

Name: Fried sole | Van Houten
Ingredients: 2 sole Fillet the soles of 3/kg (3 soles per kg), remove the bones from the fillets, wash the fillets, dab them and keep fresh.; a bunch large asparagus Blanch the green asparagus and mange-touts separately in salted water, rinse with cold water.; half a bunch of g Parsley Rinse the parsley and finely chop the leaves.; 50 g NCB-HD706; 30 g balsamic vinegar; 100 g mange-touts

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Frying or sautéing fresh and delicate products such as vegetables or fish with Mycryo® yields great end results. Mycryo® is powdered pure cocoa...read more

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Ingredients

2 sole Fillet the soles of 3/kg (3 soles per kg), remove the bones from the fillets, wash the fillets, dab them and keep fresh.
a bunch large asparagus Blanch the green asparagus and mange-touts separately in salted water, rinse with cold water.
half a bunch of g Parsley Rinse the parsley and finely chop the leaves.
50 g NCB-HD706
30 g balsamic vinegar
100 g mange-touts